Fish Chowdah

On Monday, I  checked out my friends’ Facebook photos the Boston Marathon. I couldn’t help but feel a bit envious. I recall Marathon Monday being such a lively and fun day. People from all over lining the streets and strolling throughout the city, infected with contagious excitement and energy. My friends posted pictures Monday of blue skies and their sideline views of runners.

I went to bed early that night reminiscing on my city and feeling a little homesick. Words can’t express how surreal it was to wake up on Tuesday morning to learn there were explosions at the Boston Marathon. My heart really goes out to anyone and everyone, affected by the horrible events that took place at the marathon. In fact, my heart goes out to anyone out there in the world that is witness or a victim to such nauseating incidents. Seeing this kind of thing happen in a city as beautiful as my own, at a marathon, well it just all seems so pointless and sad.

Yesterday, after speaking with family and friends and confirming that they were all safe. I really wanted to eat something from home. I decided to make fish chowder. This recipe is very simple, rich and delicious. It took me back to memories of strolling outside in Quincy Market and grabbing a quick cup of chowdah with friends. It made me think about all the positive things about Boston. It’s a city with so much culture and distinctiveness. An incident like yesterday won’t and shouldn’t define it.

Recipe adapted from Mark Bittman’s How to Cook Everything

What you need.

  • 2 c stock
  • 2 TBSP flour (optional)
  • 1 tsp fresh or dried thyme
  • 1 c minced onion
  • 2 cups peeled, cubed potatoes
  • 1 c cream + 1 c milk (or you can opt to only use milk)
  • 2 cups diced white fish
  • 1 TBSP butter (optional)
  • Salt and pepper to taste

How you make it.

  1. In a pot or large sauce pan over a medium heat, sauté onions in about 2 TBSP olive oil . Cook for about 10 minutes or until tender, do not brown.
  2. Sprinkle flour on top and mix, add in thyme.
  3. Pour in stock and add potatoes, cook over a medium-high heat until potatoes are tender, about 10 – 15 minutes.
  4. Season with salt and pepper, pour in cream, milk and fish and cook on low heat until fish is done cooking, about 5 – 8 minutes. Add a TBSP of butter and mix once dissolved. Taste and adjust, if needed.

All that was missing were the oyster crackers. =)

Serves 4, Enjoy!

 

Quick Pan-Seared Herb-Crusted Salmon

I typically try to post on Mondays, however I came down with the flu on Sunday. The hubs quarantined me in the bedroom and forced me out of the kitchen. He served me snacks, tea and even gave me a little bell to ring if  I needed him to bring me anything else. I’ll admit it, I rang the bell once or twice *hides in shame*. It was my chance to have a  Downton Abbey experience (minus the sprawling estate, fabulous 1920s attire and the artillery of maids).

Now all is back to normal and I’m back in the kitchen, apron and all. Here’s a quick recipe for salmon. If you love salmon and are short on time, this recipe is perfect. It’s packed with flavor and will be on the dinner table within 15 – 20 minutes.

What you need.

  • (Wild) salmon with skin
  • dried pepper, sea salt, red pepper, thyme, dill (or your seasoning of choice)
  • olive oil
  • fresh lemon, to taste

How you make it.

  1. Season both sides of the salmon
  2. Heat about 3 – 4 TBSP (or enough to cover the surface of your fish) of olive oil in pan on medium-high heat.
  3. Carefully place salmon in the pan – skin side down. Cook the salmon for about 4 minutes.
  4. Flip the salmon and cook for about 1 -2 minutes. Pour a small amount of water about 1/8 cup or enough to barely cover the bottom of the pan. Cover the pan, to create a steam effect. Cook salmon (still on med-hi heat) for about 5 minutes and allow it to absorb the water.  If you have a very thick piece, it might take 8 – 10 minutes.

Serve with a side of rice and salad and you’re good to go!